Confit Tomatoes with Whipped Burrata Recipe

Ingredients

250g mixed baby plum tomatoes
1 garlic bulb
2-3 thyme sprigs
1 tsp fennel seeds
1 tsp coriander seeds
A pinch of dried chilli flakes
A strip of lemon zest
200ml olive oil
125g burrata
100g Greek style yogurt
A drizzle of honey
Toasted ciabatta, to serve

Prep: 20 mins | Cook: 1 hr

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Method

1. Preheat your oven to 140°C/Fan 120°C/Gas 1. Use the tip of a sharp knife to pierce a hole in each tomato. Tumble them into a snug ovenproof dish.

2. Peel the garlic cloves and nestle them in among the tomatoes with the thyme sprigs. Sprinkle over the fennel seeds, coriander seeds and a pinch of chilli flakes. Tuck in a strip of fresh lemon zest. Season with salt and pepper. Pour the olive oil over the tomatoes. It should just about cover the tomatoes. Slide into the oven and gently bake for 1 hr till the tomatoes are soft and collapsing. They will need to cool a little before you serve them, and will have an even richer flavour if you make them the day before you want to serve them.

3. While the tomatoes bake, drain the burrata and tear it into a bowl. Add the Greek style yogurt and a pinch of salt. Lightly whip till combined.

4. Spoon the whipped burrata over a plate. When the tomatoes are ready, use a slotted spoon to scoop up the tomatoes and garlic and use them to top the burrata. Discard the thyme sprigs and lemon zest. Drizzle over a little of the flavoured olive oil and a little honey.

5. Garnish the tomatoes and burrata with extra thyme leaves. Serve with toasted ciabatta for scooping and dipping.